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Quiz tentang Salad

Total questions: 99

Worksheet time: 50mins

Name
Class
Date
1.

Apakah definisi salad?

a)

Hidangan panas berdasarkan sup

b)

Campuran pelbagai bahan dengan sos atau dressing

c)

Hidangan utama berdasarkan daging

d)

Makanan ringan berdasarkan tepung

2.

Apakah saiz hidangan salad untuk 2 orang?

a)

10-15 oz

b)

1.5-2.0 oz

c)

0.2-0.24 oz

d)

3.0-4.5 oz

3.

Salad yang dihidangkan sebelum hidangan utama dipanggil:

a)

Salad pencuci mulut

b)

Salad hidangan utama

c)

Salad pembuka selera

d)

Salad pelengkap

4.

Apakah contoh salad pembuka selera?

a)

Salad Ayam Cina

b)

Coleslaw

c)

Salad Buah

d)

Salad Daging Thai

5.

Salad pendamping disediakan dengan:

a)

Sup

b)

Hidangan utama

c)

Pencuci mulut

d)

Minuman

6.

Salad hidangan utama biasanya mengandungi:

a)

Hanya kekacang

b)

Hanya sayur salad

c)

Potongan ayam, daging, atau makanan laut

d)

Buah-buahan tropika

7.

Salad yang dihidangkan selepas makan malam yang mewah adalah:

a)

Salad hidangan utama

b)

Salad hidangan berasingan

c)

Salad pencuci mulut

d)

Salad terkomposisi

8.

Ciri utama salad pencuci mulut adalah:

a)

Berlapis

b)

Digoreng dahulu

c)

Dibuat dari jeli, buah, dan mayonis

d)

Disajikan panas

9.

Apakah contoh salad hijau dengan tekstur yang rangup dan rasa pahit?

a)

Bayam

b)

Belgian Endive

c)

Arugula

d)

Mache

10.

Apakah kegunaan microgreens dalam salad?

a)

Bahan utama

b)

Perapan

c)

Pem garnish dan penambah rasa

d)

Asas salad

11.

What does 'bound salad' mean?

a)

Salad that is not mixed

b)

Steamed salad

c)

Salad with thick dressing like mayonnaise

d)

Saucy fruit salad

12.

Apakah komponen utama dalam susunan salad?

a)

Asas, Badan, Hiasan, Dressing

b)

Dressing, Sup, Hidangan utama, Pencuci mulut

c)

Sayur-sayuran, buah-buahan, air, garam

d)

Piring, sos, sudu, garam

13.

Apakah contoh isi dalam salad?

a)

Romaine

b)

Iceberg

c)

Ayam dan tuna

d)

Parsley

14.

Dressing serves to:

a)

Menambah warna pada salad

b)

Menambah kelembapan

c)

Memberikan kelembapan dan rasa yang seimbang

d)

Mengurangkan lemak

15.

Apakah teknik penyajian 'cascade' sesuai untuk?

a)

Salad Caesar

b)

Salad Buah

c)

Salad Pasta Udang

d)

Coleslaw

16.

Fungsi hiasan dalam salad adalah:

a)

Sebagai dressing

b)

Untuk memberikan tekstur dan hiasan tambahan

c)

Sebagai bahan utama

d)

Untuk membuat salad tahan lebih lama

17.

Satu langkah penting sebelum menghidangkan salad hijau adalah:

a)

Tambahkan dressing lebih awal

b)

Gaulkan dengan garam

c)

Jangan tambahkan dressing sehingga dihidangkan

d)

Masak terlebih dahulu

18.

Apakah jenis salad yang tidak dicampur dan disusun dengan kemas?

a)

Salad terkompos

b)

Salad terikat

c)

Salad buah

d)

Salad hijau

19.

Apakah rasa utama yang harus ada dalam salad?

a)

Masin dan pahit

b)

Manis dan masam

c)

Masin dan asidik

d)

Pahit dan masam

20.

Apakah tekstur salad yang ideal?

a)

Lembut dan berminyak

b)

Garing, ringan, dan segar

c)

Keras dan berat

d)

Berair dan cecair

21.

Apakah contoh salad sayuran?

a)

Salad Caesar

b)

Salad Kentang

c)

Coleslaw

d)

Salad Caprese

22.

What does 'composed salad' mean?

a)

Salad that is blended

b)

Salad that is mixed by hand

c)

Salad that is arranged neatly

d)

Salad without vegetables

23.

Salad yang sesuai untuk piknik adalah:

a)

Salad Hijau

b)

Salad Terkompos

c)

Salad Terikat

d)

Salad Kursus Berasingan

24.

Mache atau Selada Domba dikenali kerana:

a)

Rasa pahit

b)

Aroma kacang dan rasa manis

c)

Tekstur keras

d)

Rasa pedas

25.

Apakah teknik penyediaan salad yang membantu mengekalkan kekenyalan sayur-sayuran?

a)

Rebus sayur terlalu lama

b)

Gunakan pisau untuk merobek daun

c)

Gunakan tangan untuk merobek daun

d)

Campur dengan garam lebih awal

26.

Apakah fungsi asas dalam salad?

a)

Untuk memberikan rasa utama

b)

Untuk memberikan struktur dan warna

c)

Untuk aroma

d)

Untuk menyerap dressing

27.

Salad Buah Tropika tergolong dalam:

a)

Salad Sayuran

b)

Salad Terkompos

c)

Salad Buah

d)

Salad Pencuci Mulut

28.

Apakah contoh sos salad?

a)

Sup

b)

Vinaigrette

c)

Keju parut

d)

Mentega

29.

Apakah ciri utama Radicchio dalam salad?

a)

Hijau dan lembut

b)

Tidak sesuai untuk dibakar

c)

Menyediakan warna ungu terang dan rasa pahit

d)

Rasa manis

30.

Kenapa dressing tidak boleh ditambah awal dalam salad hijau?

a)

Untuk menjadikannya lebih manis

b)

Untuk mengelakkan daun salad daripada layu

c)

Untuk rasa masam

d)

Untuk mengelakkan bau busuk

31.

Chef Salad falls under the type of salad:

a)

Salad Terikat

b)

Salad Pencuci Mulut

c)

Salad Hidangan Utama

d)

Salad Buah

32.

Arugula is known for:

a)

Rasa manis dan ringan

b)

Rasa pahit dan warna cerah

c)

Aroma kuat dan rasa pedas ringan

d)

Lembut dan tidak rangup

33.

Microgreens digunakan untuk:

a)

Bahan utama

b)

Untuk menambah rasa dan hiasan

c)

Asas salad

d)

Salad dressing

34.

Salad dressing is used on which component?

a)

Base

b)

Garnish

c)

End of dish

d)

Whole salad before serving

35.

Salah satu cara untuk mengekalkan kesegaran salad adalah:

a)

Cuci sebelum menyimpan

b)

Simpan sayur-sayuran dan buah-buahan bersama

c)

Balut dengan tuala kertas dan simpan dalam peti sejuk

d)

Campurkan semua bahan sebelum menyimpan

36.

What does 'fans' plating mean?

a)

Decoration sprinkled on top

b)

Thin slices in fan shape

c)

Framed plate

d)

Tall arranged salad

37.

Apakah langkah pertama dalam penyediaan salad?

a)

Tambah dressing

b)

Hias salad

c)

Siapkan semua bahan

d)

Campur dalam mangkuk

38.

Apakah suhu terbaik untuk menyimpan salad segar?

a)

Suhu bilik

b)

Suhu beku

c)

Dalam peti sejuk (sejuk)

d)

Suhu panas

39.

Apakah fungsi teknik penyajian 'tall'?

a)

Untuk memberikan rasa

b)

Untuk mencipta penampilan menarik dengan susunan tinggi

c)

Untuk membuat salad tahan lebih lama

d)

Untuk menambah dressing

40.

Bagaimana cara memotong bahan salad untuk memudahkan makan?

a)

Potong kepingan besar

b)

Potong bentuk panjang

c)

Potong kepingan kecil dan seragam

d)

Biarkan satu kepingan besar

41.

Salad Nicoise adalah contoh:

a)

Salad hijau

b)

Salad terikat

c)

Salad terkomposisi

d)

Salad buah

42.

Apakah ciri utama Coleslaw?

a)

Disajikan panas

b)

Hanya menggunakan buah

c)

100% sayur-sayuran dengan pelbagai warna

d)

Mengandungi daging dan buah

43.

Apakah contoh hiasan untuk salad?

a)

Ayam rebus

b)

Romaine

c)

Hirisan tomato dan crouton

d)

Vinaigrette

44.

Fungsi utama badan dalam salad adalah:

a)

Untuk menambah warna

b)

Untuk memberikan tekstur dan rasa

c)

Untuk memberikan kelembapan

d)

Hanya untuk penyajian

45.

Apakah bahan yang sesuai sebagai asas salad?

a)

Tuna

b)

Crouton

c)

Iceberg

d)

Limau

46.

What does main course salad mean?

a)

Dessert salad

b)

Salad before soup

c)

Salad as main dish

d)

Salad that is blended

47.

Bagaimana cara menyimpan bit dengan betul?

a)

Biarkan di luar

b)

Simpan dalam beg plastik berlubang di dalam petak sayur

c)

Balut dengan tisu lembap dan simpan pada suhu bilik

d)

Bekukan

48.

Apakah jenis salad yang disusun dan tidak dicampur?

a)

Salad terikat

b)

Salad pencuci mulut

c)

Salad terkompos

d)

Salad buah

49.

Apakah yang harus dielakkan semasa menyediakan salad kursus yang berasingan?

a)

Gunakan dressing berasaskan sitrus

b)

Gunakan mayonis atau krim masam

c)

Tambahkan lemon

d)

Sajikan selepas pencuci mulut

50.

Untuk salad yang sempurna, daun salad harus dirobek dan bukan dipotong. Kenapa?

a)

Untuk menjimatkan masa

b)

Lebih cepat kering

c)

Untuk mengelakkan layu dan perubahan warna

d)

Untuk rasa yang lebih pedas

51.

What is an example of dessert salad?

a)

Caesar Salad

b)

Mixed Fruit Salad with Jelly

c)

Coleslaw

d)

Nicoise Salad

52.

What are the common flavors that must be in salad?

a)

Salty and bitter

b)

Sour and salty

c)

Tasteless and sweet

d)

Spicy and seasoned

53.

In plating procedure, the 'framed' technique means:

a)

Using bright colors

b)

Decorating with elements around the salad

c)

Arranging in tall layers

d)

Using molds

54.

Chinese Chicken Salad falls under the category of:

a)

Appetizer

b)

Accompaniment

c)

Main course

d)

Dessert

55.

How to store ginger properly?

a)

In a container with water

b)

Store in a bright place

c)

Store at room temperature, dry and dark

d)

Put in plastic with lemon

56.

The purpose of the plating technique 'mold' is:

a)

Decorate with oil

b)

Arrange salad in a specific shape with a mold

c)

Add spiciness

d)

Keep salad longer

57.

Which salad vegetable is suitable for roasting for sweetness?

a)

Arugula

b)

Belgian Endive

c)

Radicchio

d)

Dandelion

58.

Why is it important to dry vegetables before use?

a)

So they are heavier

b)

So the dressing doesn't dilute

c)

For a more bitter taste

d)

So the vegetables wilt easily

59.

What is the last step in preparing salad before serving?

a)

Cut all ingredients

b)

Season and serve immediately

c)

Add salt early

d)

Store at room temperature

60.

What is the function of the salad base on the plate before serving?

a)

To add salt

b)

To absorb excess dressing

c)

To facilitate cooling and presentation

d)

To add color to the salad

61.

The 'cascade' technique in plating refers to:

a)

Layered decoration

b)

Salad placed in a mold

c)

Arrangement like a waterfall

d)

Arranging salad on a white plate

62.

Why is potato salad classified as a bound salad?

a)

Contains jelly

b)

Not suitable for storage

c)

Uses thick dressing like mayonnaise

d)

No vegetable mixture

63.

Salads that can be served as desserts usually:

a)

Use only vegetables

b)

Do not need to be chilled

c)

Contain jelly, toppings, and fruits

d)

Not suitable for buffets

64.

The function of the garnish component in salad is:

a)

To provide moisture

b)

To make salad last longer

c)

To add aesthetic value and taste

d)

As a main ingredient

65.

Salad Michigan is classified as:

a)

Dessert Salad

b)

Main Course Salad

c)

Appetizer Salad

d)

Bound Salad

66.

How to store onion/shallot properly?

a)

In a bright and wet place

b)

At room temperature, dry and well-ventilated

c)

In water

d)

Under sunlight

67.

The 'patterns' technique in plating means:

a)

Arranging in a round or attractive shape

b)

Mixing all ingredients randomly

c)

Using only one color

d)

Putting in small cups

68.

What does salad accompaniment mean?

a)

Salad as a dessert

b)

Salad eaten with rice

c)

Salad that complements the main dish

d)

Fried salad

69.

What is the function of vegetables like celery leaf in salad?

a)

Decoration and aroma

b)

Fried

c)

Only boiled

d)

Used in sweet dishes

70.

What is the best action after all salad ingredients are cut?

a)

Mix with dressing

b)

Store in the fridge

c)

Mix and marinate

d)

Fry the main ingredients

71.

What is the important step before storing salad in the chiller?

a)

Add salt

b)

Place on a tray to facilitate cooling

c)

Put on the stove

d)

Mix with onion

72.

What is the best storage method for carrots?

a)

Wash and store

b)

Store open in the fridge

c)

Wrap with paper towel and store in a bag

d)

Cut small and dry

73.

What are the main characteristics of quality salad in terms of texture?

a)

Soft and wet

b)

Crisp, light, and fresh

c)

Heavy and hard

d)

Dry and bland

74.

Vegetables like dandelion provide:

a)

Sweet taste

b)

Refreshing bitter taste

c)

Nutty aroma

d)

Watery texture

75.

What is the main difference between green salad and bound salad?

a)

Green salad contains jelly

b)

Bound salad uses mayonnaise as thick dressing

c)

Bound salad cannot be stored

d)

Green salad is a dessert

76.

Cobb salad is classified in the category:

a)

Composed salad

b)

Bound salad

c)

Dessert salad

d)

Fruit salad

77.

What is the role of paprika in salad plating?

a)

Salad base

b)

Main seasoning

c)

Sprinkle on salad as decoration

d)

Natural preservative

78.

What is the advantage of storing salad in individual bowls?

a)

Easy to mix

b)

Facilitates portion control and presentation

c)

Avoids decoration

d)

Saves fridge space

79.

What is the main reason for using vinaigrette-based dressing in chicory salad?

a)

Vinaigrette makes leaves crisper

b)

Suitable for the bitter taste of chicory

c)

Changes the color of the leaves

d)

Makes it spicier

80.

Why should you avoid washing berries before use?

a)

So they don't lose color

b)

So they don't taste sweet

c)

So they don't spoil or become mushy quickly

d)

So they become harder

81.

What is the purpose of sprinkling a little salt and pepper in salad?

a)

To add weight

b)

For additional seasoning before serving

c)

To cool the salad

d)

To soften the leaves

82.

What should be done before cutting vegetables for salad?

a)

Store first in the fridge

b)

Mix with dressing

c)

Wash and dry

d)

Mix with fruits

83.

What is the main reason salad should not be left out for too long?

a)

Dressing absorbs too much

b)

Becomes mushy, contaminated, and not fresh

c)

Too dry

d)

Increases texture

84.

How to store ginger and turmeric in the chiller?

a)

Without skin, in water

b)

In an open container

c)

In an airtight plastic bag, wrapped in paper towel

d)

In aluminum foil

85.

Why should sweet potatoes not be wrapped while stored?

a)

So they become mushy

b)

So they become sweeter

c)

To avoid mold growth and moisture

d)

To cook faster

86.

The function of tomatoes in salad is:

a)

To provide color and sweet-sour taste

b)

To provide only aroma

c)

To replace the base

d)

Used as body only

87.

The main characteristic of escarole is:

a)

Very bitter taste

b)

Used only in salad

c)

Less bitter and suitable for sautéing

d)

Only suitable with sweet dressing

88.

How to store turnips properly?

a)

In the freezer

b)

Wrap with damp tissue and store in a perforated plastic bag

c)

Store on the table

d)

In oil

89.

How to store fennel for longevity?

a)

Soak in water

b)

Cut the leaves, wrap in plastic bag and store in the chiller

c)

Place under light

d)

Store open outside

90.

Examples of salads suitable for parties and buffets are:

a)

Main Course Salad

b)

Appetizer Salad

c)

Dessert Salad

d)

Green Salad

91.

What is meant by the plating technique 'cups, bowls, plates, platters'?

a)

Use only small containers

b)

Serve salad in various types of white plates

c)

Using only one standard container

d)

Salad wrapped in plastic

92.

What is the characteristic of spinach in salad?

a)

Cannot be eaten raw

b)

Only for garnish

c)

Can be eaten raw or cooked

d)

Toxic if raw

93.

Thai Beef Salad is classified in the category:

a)

Bound Salad

b)

Main Course Salad

c)

Appetizer Salad

d)

Dessert Salad

94.

In the plating technique 'citrus', the ingredients used are:

a)

Lemon, lime, or orange

b)

Olive oil

c)

Tomato and cucumber

d)

Coriander leaves

95.

What is the purpose of drying lettuce before use?

a)

To make it more bitter

b)

So the dressing doesn't dilute and the texture remains crisp

c)

So it doesn't stick

d)

To spoil faster

96.

Composed salad is suitable for:

a)

Mixing all ingredients in a bowl

b)

Luxurious dishes that require structured presentation

c)

Dishes that are cooked for a long time

d)

Food in plastic containers

97.

The prominent visual feature in salad is:

a)

Brown and gray colors

b)

Fresh, bright, and contrasting colors

c)

Dull and dry colors

d)

Soft and faded colors

98.

What is the component of salad that should be added last before serving?

a)

Base

b)

Sauce/Dressing

c)

Main vegetables

d)

Tomato

99.

What does the term 'refreshing salad' mean?

a)

Salad that is hot and fatty

b)

Salad from cold countries

c)

Salad that refreshes and stimulates appetite

d)

Salad that is roasted

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